数字农科院2.0

Effects of sour soup on silage fermentationperformance and bacterial communityof Broussonetia papyrifera

文献类型： 外文期刊

作者： 成启明

关键词： 青贮;;微生物菌群

期刊名称： BMC MICROBIOLOGY

ISSN： 1471-2180

年卷期： 2025 年

页码：

收录情况： SCIE（2025版）

摘要： Sour soup is a traditional fermented food, enriched with abundant organic acids, minerals and other nutrientswhich contribute to human and animal health. However, due to more consumer rejection of products causedby opportunistic contamination and sulfur-containing compounds during the spontaneous fermentationof sour soups, therefore, the development and utlization of sour soup additives can be tried, such as silageimprovement applications. The purpose of the current study was to evaluated the effects of sour soup as ananaerobic fermentation additive on the fermentation characteristics, microbial diversity, community composition,and alkaloids of Broussonetia papyrifera. To compare the effects of sour soup additive on Broussonetia papyriferasilage, we selected two additives, Loctobacilus acidophilus (LAB) and sour soup (S), and no additive treatment(CK). The results indicated that additives treated with L, acidophilus and sour soup exhibited higher levels ofcrude protein (CP), WsC, and acetic acid (AA), as well as lover levels of neutral detergent fber (NDF) and pHcompared to the control silage, sour soup treatment has the best improvement effect on fermentation gualityAdditions of L, acidophilus and S increased the abundance of Lactobaciltus and decreased bacterial Shannondiversity index. Alkaloid analysis indicated that L. acidophilus additives increased the betaine content (beneficialalkaloids) of the fermentation, while the impact of sour soup additive was not great. Our structural equationmodel (SE/) demonstrates that the reduction in pH, induced by additives, is the primary driving factor behindthe increase in silage protein and betaine content, as well as the decrease in bacterial diversity. This study showedthat the addition of sour soup can be used as an additive to improve the quality of Broussonetia papyrifera silagefermentation, but its regulatory effect on bioactive substances (such as alkaloids) still needs further research.

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